Vegan Chocolate Cheesecake

A rich, creamy chocolate cheesecake made with chickpeas and tofu — you’d never guess the secret ingredients!

Ingredients

Crust

  • 3/4 cup gluten-free rolled oats
  • 3/4 cup raw almonds
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut sugar (plus more to taste)
  • 4-5 tablespoons coconut oil, melted

Filling

  • 1 (15oz) can chickpeas (or 1 1/2 cups cooked chickpeas, drained and rinsed)
  • 1/2 cup (55g) cocoa powder
  • 200g (1.5 cups) dairy-free, sugar-free dark chocolate
  • 1 (7oz / 200g) package firm tofu
  • 1 cup (130g) dates, pitted and soft
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) plant-based milk

Instructions

Make the Crust

  1. Preheat oven to 350°F.

  2. In a food processor, combine (3/4 cup) gluten-free rolled oats, (3/4 cup) raw almonds, (1/4 teaspoon) sea salt, and (2 tablespoons) coconut sugar. Pulse until finely ground.

  3. Add (4-5 tablespoons) melted coconut oil and pulse until the mixture holds together when pressed.

  4. Press the crust mixture firmly into the bottom of a springform pan or cake tin.

  5. Pre-bake the crust at 350°F for 20 minutes. Remove and let cool slightly while preparing the filling.

Make the Filling

  1. Reduce oven temperature to 320°F.

  2. Add (1 can) drained and rinsed chickpeas, (1/2 cup) cocoa powder, (200g) melted dark chocolate, (1 package) firm tofu, (1 cup) soft pitted dates, (1 teaspoon) vanilla extract, and (1 cup) plant-based milk to a high-speed blender or food processor.

  3. Blend until very smooth, scraping down the sides as needed. This may take several minutes — the smoother the better!

  4. Pour the filling over the pre-baked crust and smooth the top.

  5. Bake at 320°F for 40 minutes, or until the edges are set but the center still has a slight jiggle.

  6. Let cool completely in the pan, then refrigerate for at least 4 hours or overnight before serving.

Notes

  • The dates should be soft — if they’re dry, soak them in warm water for 10 minutes and drain before using
  • Melt the chocolate gently to avoid seizing — use a double boiler or microwave in short bursts
  • The cheesecake will firm up significantly as it cools and chills
  • Can be stored in the refrigerator for up to 5 days
Cook: 60 min